Autumn Pork Chop Dinner

 
The Toddster is a real meat and potatoes man.  I could serve him meat and potatoes every night of the week and there would be no complaints from him!

 
He loves a pork chop more than anything else.  We aren't real big eaters of red meat, but when it comes right down to it, if he had his choice, he would pick a pork chop over a steak every time!

 
I, on the other hand, would rather have a steak.  With a baked potato and a salad on the side.  That is my heaven.

 
This is a beautiful one dish bake that is perfectly sized for two people.  

 
Layers of cabbage, potato, green beans  are put into a baking dish, and then topped with pan browned chops.  Apple juice is poured over all . . . 

 
You then cover it tightly and bake it for a time  . . .  uncover, sprinkle with buttered bread crumbs and bake it for a little while longer to brown the crumbs.

 
The end result is flavourful, fork tender pork chops  . . .  succulent.  I like to use old fashioned bone in chops . . .

 
I use frozen whole green beans and this keeps them from over cooking too much.  They are just right.  I cut my potatoes about 1/4 inch thick. They absorbe the meat juices and the apple juice, and that cabbage at the bottom  . . . wow

 
I adore cabbage and do does Pork. Pork and cabbage are beautiful partners.  The whole dish, with everything put together is simply marvelous! Whenever I cook this, Todd is one very happy camper!

 

*Autumn Pork Chop Dinner*

Serves 2

Printable Recipe 

 

Perfectly sized for two, a delicious dinner, cooked all in one dish, with cabbage, potatoes, green beans and pork chops. 

1 TBS light olive oil

2 pork loin chops, bone in, 1 inch thick

150g white cabbage, shredded (about 2 cups)

2 TBS soft light brown sugar

1 TBS Chopped fresh flat leaf parsley

2 medium/large red potatoes, peeled and sliced 1/4 inch thick

150g  fresh or frozen green beans (1 cup)

salt and black pepper to taste

1/4 tsp dried sage

1/4 tsp dried thyme

180ml apple juice (3/4 cup)

30g seasoned bread crumbs (1/4 cup)

1 TBS butter, melted

 

Preheat the oven to 180*C/350*F/gas mark 4.  Have ready an 11-inch by 7-inch by 2-inch deep baking dish.


Heat the oil in a skillet.  Dust the chops with salt, black pepper, sage and thyme.  Brown on both sides in the skillet.


Toss the cabbage together with the brown sugar and parsley.   Spread out in the bottom of the baking dish.  Season with a bit of salt and black pepper.  Top with the potato slices. Season with a bit of salt and black pepper.  Scatter the green beans over top and then lay the pork chops on top of everything.  Pour the apple juice over all.  Cover tightly and then bake in the oven for 45 minutes until the pork chops and vegetables are tender.  Uncover.  Mix together the bread crumbs and melted butter.  Sprinkle over top.  Return the baking dish to the oven and roast for a further 15 minutes until golden brown.

Quantities can very easily be doubled or tripled to feed more.  I think you are really going to love this if you make it.  In fact, if you like pork chops and cabbage, you are going to adore this!  Bon Appetit and Happy Autumn!